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Tuna Tempters
Tuna is often regarded as salmon's poor cousin, but it shouldn't be. It has a depth of flavour and texture that salmon doesn't have, lending itself to so many recipes.
It's also low in fat and kilojoules, something many are very conscious of. Add to that, it is protein packed, and a good source of vitamins and minerals, including Vitamin D, something many Australians have been prescribed a supplement for and those Omega 3s we hear about all the time.
Combine those benefits with it being very budget friendly and it is a good addition to your meal plan and pantry, keeping for up to five years on the shelf.
Here are some of my favourites.
Tuna Melts
If you're not a tuna lover the Tuna Melts are sure to change your mind.
Ingredients:
400g tin tuna in spring water, drained
3 tbsp mayonnaise
1 tbsp mustard
1 tbsp salsa
2-3 drops hot sauce
3 slices cheese
6 slices bread
Butter
Method:
Combine the flaked tuna, mayo, mustard, salsa and sauce. Mix well. Butter one side of each slice of bread. Put them together, buttered sides in. Put a slice of cheese on each sandwich. Divide the tuna mixture evenly between the sandwiches, spreading it right to the edges. Heat a frying pan over a medium heat or a sandwich press. Cook the sandwiches buttered sides out until bread is golden and the cheese has melted. Cut sandwiches on the diagonal to serve.
It's also low in fat and kilojoules, something many are very conscious of. Add to that, it is protein packed, and a good source of vitamins and minerals, including Vitamin D, something many Australians have been prescribed a supplement for and those Omega 3s we hear about all the time.
Combine those benefits with it being very budget friendly and it is a good addition to your meal plan and pantry, keeping for up to five years on the shelf.
Here are some of my favourites.
Tuna Melts
If you're not a tuna lover the Tuna Melts are sure to change your mind.
Ingredients:
400g tin tuna in spring water, drained
3 tbsp mayonnaise
1 tbsp mustard
1 tbsp salsa
2-3 drops hot sauce
3 slices cheese
6 slices bread
Butter
Method:
Combine the flaked tuna, mayo, mustard, salsa and sauce. Mix well. Butter one side of each slice of bread. Put them together, buttered sides in. Put a slice of cheese on each sandwich. Divide the tuna mixture evenly between the sandwiches, spreading it right to the edges. Heat a frying pan over a medium heat or a sandwich press. Cook the sandwiches buttered sides out until bread is golden and the cheese has melted. Cut sandwiches on the diagonal to serve.
Tuna and Tomato Pasta
Ingredients:
2 tbsp olive oil
3 cloves garlic, crushed
1/2 teaspoon chilli flakes
800g can diced tomatoes
400g can tuna in oil, not drained
1/2 cup pitted and chopped Kalamata olives
Pinch dried oregano
500 cooked, hot pasta
1/4 cup finely grated Parmesan
Method:
In a large, heavy-bottomed pot over medium-high heat, heat the oil, garlic and chilli flakes. When the garlic turns golden, stir in the tomatoes, tuna, olives and oregano. Simmer, partially covered, for 10 minutes. Add the sauce to the pasta and toss well. Sprinkle with the cheese and toss again. Serves 6.
Ingredients:
2 tbsp olive oil
3 cloves garlic, crushed
1/2 teaspoon chilli flakes
800g can diced tomatoes
400g can tuna in oil, not drained
1/2 cup pitted and chopped Kalamata olives
Pinch dried oregano
500 cooked, hot pasta
1/4 cup finely grated Parmesan
Method:
In a large, heavy-bottomed pot over medium-high heat, heat the oil, garlic and chilli flakes. When the garlic turns golden, stir in the tomatoes, tuna, olives and oregano. Simmer, partially covered, for 10 minutes. Add the sauce to the pasta and toss well. Sprinkle with the cheese and toss again. Serves 6.
Slow Cooker Tuna Casserole
Method:
400g can tuna, drained and flaked
1 can cream of celery soup
4 hard-boiled eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 teaspoon pepper
1-1/2 cups crushed potato chips
Method:
Grease the inside of the slow cooker. Set aside 1/4 cup of the crushed potato chips. Combine the remaining ingredients in the slow cooker. Top with the remaining chips. Cover and cook on a low setting for 5 to 8 hours.
Method:
400g can tuna, drained and flaked
1 can cream of celery soup
4 hard-boiled eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 teaspoon pepper
1-1/2 cups crushed potato chips
Method:
Grease the inside of the slow cooker. Set aside 1/4 cup of the crushed potato chips. Combine the remaining ingredients in the slow cooker. Top with the remaining chips. Cover and cook on a low setting for 5 to 8 hours.
Tuna Vegetable Alfredo
Ingredients:
3 cups noodles, uncooked
2 cups broccoli florets
1 red capsicum, cut into strips
1-1/2 cups Alfredo sauce*
1/2 tsp dill
400g can of tuna in spring water, drained
Method:
Cook the pasta according the package directions adding the broccoli and capsicum the last 5 minutes of the cooking time. Drain well and return to the pan. Pour the Alfredo sauce into the pot, add the dill and stir to combine. Fold in the tuna. Cook the mixture for 5 minutes or until heated through.
*Use a jar of sauce for convenience or make your own.
Ingredients:
3 cups noodles, uncooked
2 cups broccoli florets
1 red capsicum, cut into strips
1-1/2 cups Alfredo sauce*
1/2 tsp dill
400g can of tuna in spring water, drained
Method:
Cook the pasta according the package directions adding the broccoli and capsicum the last 5 minutes of the cooking time. Drain well and return to the pan. Pour the Alfredo sauce into the pot, add the dill and stir to combine. Fold in the tuna. Cook the mixture for 5 minutes or until heated through.
*Use a jar of sauce for convenience or make your own.
Curried Rice With Tuna Almond Crunch
This is one of my favourite camping recipes. Whenever I cook it over the campfire it becomes a favourite with everyone who gets to taste it. If you are making it at home simply swap your cooktop for the campfire.
Ingredients:
6 cups cooked rice
1/2 cup sultanas
180g can tuna, drained
1 tbsp butter
2 tsp curry powder
1 hard-boiled egg, finely chopped
1/2 cup water
1/4 cup slivered almonds
salt and pepper to taste
Campfire Method:
In a cast iron camp oven on a grate over slow coals on a campfire, add the cooked rice, sultanas, tuna, butter, curry powder, water and the chopped egg. Stir to combine, cover Dutch oven, and cook over slow coals for 10 to 15 minutes, stirring from time to time and adding more butter as desired.
Stove Top Method:
Combine the cooked rice, sultanas, tuna, butter, curry powder, water and chopped egg in a large, heavy based saucepan. Cook over a medium-low heat for 10 minutes, stirring constantly. Add more butter if the rice begins to stick to the bottom of the pot.
Before serving, stir in the almonds and spoon into large bowls.
Serve immediately.
This is one of my favourite camping recipes. Whenever I cook it over the campfire it becomes a favourite with everyone who gets to taste it. If you are making it at home simply swap your cooktop for the campfire.
Ingredients:
6 cups cooked rice
1/2 cup sultanas
180g can tuna, drained
1 tbsp butter
2 tsp curry powder
1 hard-boiled egg, finely chopped
1/2 cup water
1/4 cup slivered almonds
salt and pepper to taste
Campfire Method:
In a cast iron camp oven on a grate over slow coals on a campfire, add the cooked rice, sultanas, tuna, butter, curry powder, water and the chopped egg. Stir to combine, cover Dutch oven, and cook over slow coals for 10 to 15 minutes, stirring from time to time and adding more butter as desired.
Stove Top Method:
Combine the cooked rice, sultanas, tuna, butter, curry powder, water and chopped egg in a large, heavy based saucepan. Cook over a medium-low heat for 10 minutes, stirring constantly. Add more butter if the rice begins to stick to the bottom of the pot.
Before serving, stir in the almonds and spoon into large bowls.
Serve immediately.